WO2012036230A1 - 気泡含有油脂性菓子 - Google Patents
気泡含有油脂性菓子 Download PDFInfo
- Publication number
- WO2012036230A1 WO2012036230A1 PCT/JP2011/071071 JP2011071071W WO2012036230A1 WO 2012036230 A1 WO2012036230 A1 WO 2012036230A1 JP 2011071071 W JP2011071071 W JP 2011071071W WO 2012036230 A1 WO2012036230 A1 WO 2012036230A1
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- WIPO (PCT)
- Prior art keywords
- bubble
- confectionery
- chocolate
- shape
- dough
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0018—Apparatus for cutting or dividing chocolate or candies
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26F—PERFORATING; PUNCHING; CUTTING-OUT; STAMPING-OUT; SEVERING BY MEANS OTHER THAN CUTTING
- B26F3/00—Severing by means other than cutting; Apparatus therefor
- B26F3/06—Severing by using heat
- B26F3/08—Severing by using heat with heated members
- B26F3/12—Severing by using heat with heated members with heated wires
Definitions
- the present invention relates to an oily confectionery containing bubbles and a method for producing the same, and more specifically, a bubble-containing oily property such as a cube or a rectangular parallelepiped shape in which a top surface and a bottom surface are formed in parallel to each other and side surfaces are provided perpendicularly to each other.
- a bubble-containing oily property such as a cube or a rectangular parallelepiped shape in which a top surface and a bottom surface are formed in parallel to each other and side surfaces are provided perpendicularly to each other.
- the present invention relates to a confectionery and a method for producing the same.
- a chocolate confectionery containing bubbles that is, an oily confectionery, known as so-called air chocolate, obtained by dispersing and cooling and solidifying bubbles in a fluid chocolate dough.
- an oily confectionery known as so-called air chocolate
- Such a bubble-containing oleaginous confectionery has a light texture and a sharp mouthfeel different from those of ordinary chocolate, and this texture becomes an added value of the confectionery and is a point of appeal to consumers.
- a method of molding using a mold is conceivable.
- an oily confectionery in which bubbles are dispersed has a brittle structure and does not cause much shrinkage of the dough during cooling and solidification, so that it is difficult to peel from the mold.
- Patent Document 1 a chocolate dough in which bubbles are not dispersed and a shell formed on the outside and filled with the dough in which bubbles are dispersed.
- Patent Document 2 a technique for improving peeling by providing a so-called taper so that the shape is open with respect to the opening direction of the mold and making the surface of the mold a satin finish.
- the shell-type confectionery that covers the outer side of the bubble-containing oleaginous confectionery with a normal dough that does not contain bubbles, and the inner bubble-containing oleaginous confectionery melts after the outer shell melts, so it is sharpened instantly when eating. It is no longer something that can be felt.
- the mold is tapered in order to make it easier to take it out, the resulting confectionery has different top and bottom shapes and areas Thus, depending on the packaging form, it becomes necessary to align the products in the same direction.
- a method of cutting confectionery with a wire cutter or a heated wire is known.
- a method of dropping a solid ice cake lump onto a heating wire to melt and cut it Japanese Patent Laid-Open No. 58-107139 (Patent Document 3)
- cutting a plate-like ganache or jelly using a piano wire Method Japanese Patent Laid-Open No. 2000-24992 (Patent Document 4)
- a method of cutting plate-shaped or cuboid-shaped confectionery in the vertical and horizontal directions in one operation with thin wires extending perpendicularly in the vertical and horizontal directions Japanese Patent Laid-Open No. 2000-262218
- Patent Document 6 Japanese Patent Application Laid-Open No. 2002-503491
- Patent Document 7 A cutter that efficiently and safely cuts food materials into a die is known, which is a combination with a horizontal wire (utility model registration No. 3101735 (Patent Document 7)).
- Patent Document 7 the above-mentioned patent document disclosing a method using a high-temperature wire does not disclose chocolate, particularly a bubble-containing oily confectionery as an object to be cut.
- JP-A-8-242768 JP-A-8-289729 JP 58-107139 A Japanese Patent Laid-Open No. 2000-24992 JP 2000-262218 A JP 2002-503491 A Utility Model Registration No. 3101735
- the present inventors have recently used a hot wire cutter to provide a top surface and a bottom surface parallel to each other without providing a shell as described above, without providing a taper, and using a surface with a matte surface. It was found that a columnar or cubic bubble-containing oleaginous confectionery that is formed and provided with side surfaces perpendicular thereto can be obtained.
- the present invention provides a columnar or cubic bubble-containing oily confectionery that has a sharp mouthfeel instantly during eating, has a top surface and a bottom surface that are formed parallel to each other, and the side surfaces are perpendicular to each other. It is an object of the present invention to provide a manufacturing method thereof.
- the bubble-containing oleaginous confectionery according to the present invention is characterized in that the top surface and the bottom surface are formed in parallel to each other, and the side surfaces are provided perpendicular to them. Moreover, the manufacturing method of the bubble containing oily confectionery by this invention cut
- the bubble-containing oleaginous confectionery according to the present invention can be manufactured without providing a shell, that is, a layer of oleaginous confectionery that does not contain bubbles on the surface, so that it becomes a product having an instant sharp mouthfeel when eating.
- the bubble-containing oily confectionery by this invention has the top
- an oleaginous confectionery having a shape in which the top surface and the bottom surface are formed in parallel with each other and the side surfaces are provided perpendicularly to each other is obtained.
- What is obtained by the manufacturing method by this invention is not limited to what has such a shape. That is, the cutting with a hot wire cutter makes it possible to produce a confectionery having a free shape, for example, a confectionery having a shape such as an animal or a flower. Even in this shape, there is no need to distinguish between the front surface and the back surface, so that an advantage of easy product alignment can be obtained.
- the bubble-containing oleaginous confectionery according to the present invention is produced by cutting with a hot wire cutter.
- a hot wire cutter as a cutting means for confectionery and food.
- oily confectionery such as chocolate shows a phenomenon of whitening when heated and solidified again after melting. This phenomenon is called the Bloom phenomenon. This is mainly due to the fact that the cocoa butter in the chocolate melts and floats on the surface, and the appearance and taste of the product are also impaired, which is a phenomenon to be avoided. Since cutting with a hot wire cutter is accompanied by melting on the cut surface, there is a concern about this bloom phenomenon when applied to chocolate.
- the present inventors have experimentally confirmed that when a general chocolate is cut with a hot wire cutter, a bloom phenomenon is observed on the cut surface.
- the bubble-containing oleaginous confectionery could be unexpectedly cut with a hot wire cutter without impairing the product appearance and taste.
- the present invention is not intended to be limited by the following theory, the reason is considered as follows. That is, the bubble-containing oily confectionery contains gas inside. Therefore, the absolute amount of chocolate to be cut is reduced. And the absolute amount of chocolate components, especially cocoa butter components, is also reduced. The amount of cocoa butter that is heated and melted and re-solidified by the hot wire cutter is small, and it is considered that the bloom phenomenon to the extent that the appearance and taste of the product is impaired does not occur.
- the top surface and the bottom surface are formed in parallel with each other if the hot wire cutter is cut perpendicularly to the top and bottom surfaces of the bubble-containing greasy confectionery to be cut.
- an oleaginous confectionery having a shape in which the side surfaces are provided perpendicular to them is obtained.
- the bubble-containing oleaginous confectionery has to be opened to the opening direction of the mold due to the taper.
- the top surface, the bottom surface, and the side surfaces that are in contact with each other intersect at a right angle, it is not necessary to distinguish the opposing surfaces.
- a bubble-containing oleaginous confectionery can be produced without providing a shell, that is, a layer of oleaginous confectionery that does not contain bubbles on the surface, it is possible to provide a product that has a sharp mouthfeel when eating. It becomes possible.
- the method for producing a bubble-containing oleaginous confectionery according to the present invention provides an oleaginous confectionery having a shape in which the top surface and the bottom surface are formed in parallel with each other, and the side surfaces are provided perpendicular to them.
- What is obtained by a manufacturing method is not limited to what has such a shape. That is, cutting with a hot wire enables the production of a confectionery having a free shape, for example, the production of a confectionery having a shape such as an animal or a flower. Even in this shape, there is no need to distinguish between the front surface and the back surface, so that an advantage of easy product alignment can be obtained.
- the oleaginous confectionery may be any one that melts with heat rays by containing fats and oils such as chocolate.
- the bubble-containing oily confectionery dough preferably has a specific gravity of 0.5 to 1.0, more preferably 0.6 to 1.0.
- the specific gravity before aeration is about 1.2
- a bubble-containing oily confectionery dough having a desired specific gravity is obtained by aeration using an air mixer or the like that is usually used to disperse the bubbles.
- the specific gravity is in the above range, a tissue strength that does not break down during the production is obtained, which is suitable for mass production, and a light texture peculiar to the bubble-containing oily confectionery is advantageously realized.
- the type of gas to be dispersed in the oleaginous confectionery dough is not particularly limited, and air or nitrogen gas can be used, but an inert gas such as nitrogen gas is used to maintain the flavor of the confectionery. It is desirable.
- the oil content of the oleaginous confectionery dough is preferably 30 to 60% by weight.
- the oil content is in the above range, the dough is sufficiently melted by heat rays in a short time, a product with a flat cut surface is obtained, heat resistance is sufficient, and hands are soiled during eating. A confectionery that is difficult to cause is obtained.
- the hot wire cutter used in the present invention may be any material that generates heat when energized, such as stainless steel (hereinafter referred to as “SUS”), nichrome wire, copper wire, or the like.
- SUS stainless steel
- the surface temperature of the heat ray at the time of cutting may be appropriately determined in consideration of the components of the oily confectionery, but is preferably 40 to 80 ° C, more preferably 60 to 80 ° C. By being in the above temperature range, the oily confectionery dough can be melted in a short time during cutting. Further, the relative speed of the hot wire cutter with respect to the dough may be appropriately determined in consideration of the specific gravity of the dough, the oil content, and the temperature of the hot wire, but is usually preferably about 30 to 65 mm / second.
- the oily confectionery of the present invention obtains a fluid dough by mixing fat, powdered milk, sugar and other raw materials, disperses bubbles with an air mixer, etc., and flows it on a conveyor belt to a certain thickness And cooled to form a sheet. And it can manufacture by fully cooling and cut
- the product obtained has a shape in which the corners of the dice are rounded, or a shape in which a food that is easy to boil is chamfered.
- the product obtained by the present invention has a rectangular shape such as a dice shape that does not need to be aligned at the time of packaging, or contains bubbles of any shape with a certain thickness in the shape of animals, flowers, etc. that do not require distinction between the front and back surfaces It is an oily confectionery.
- Example 1 Cacao mass, sugar, whole milk powder, cocoa butter, cocoa butter substitute fat, lecithin, fragrance, and BOB (Fuji Oil Co., Ltd., Bobster) are mixed in the formulation shown in Table 1, and the oil content is about 50% by weight according to a conventional method.
- a chocolate dough was produced. The obtained chocolate dough was subjected to an air mixer to obtain a bubble-containing chocolate dough having a specific gravity of 0.85. The obtained bubble-containing chocolate dough was poured on a belt heated to 50 ° C. in order to improve peelability, scraped to a height of 20 mm, and sufficiently cooled to obtain a sheet-like bubble-containing chocolate dough. .
- SUS304-WPB SUS spring wire
- Example 2 A foam-containing chocolate dough having a height of 15 mm was obtained in the same manner as in Example 1.
- the sufficiently cooled dough was cut out with a hot wire cutter installed perpendicularly to the dough so as to have a flower shape to obtain a desired product.
- the obtained product was able to recognize the shape of the flower from both the front and back sides, and the top, bottom and cut surfaces were smooth and flat.
- Example 3 Cacao mass, sugar, skim milk powder, cocoa butter, lecithin, fragrance, and BOB (Fuji Oil Co., Ltd., Bobster) are mixed in the composition shown in Table 2, and the oil content is about 20% by weight and specific gravity in the same manner as in Example 1.
- a bubble-containing chocolate dough of 0.7 was produced.
- the obtained dough was formed into a sheet by the same method as in Example 1, and then cut with a hot wire cutter set so that the surface temperature was 80 ° C.
- the obtained product was in a range acceptable as a product, although the surface was slightly melted at the time of cutting, and thus the surface had a slight wave pattern.
- Example 4 Cacao mass, sugar, whole milk powder, cocoa butter, cocoa butter substitute, lecithin, fragrance, and BOB (Fuji Oil Co., Ltd., Bobster) are mixed in the composition shown in Table 3, and the oil content is reduced in the same manner as in Example 1.
- a foam-containing chocolate dough of 65% by weight and a specific gravity of 0.7 was obtained.
- the obtained dough was formed into a sheet by the same method as in Example 1, and then cut with a hot wire cutter set so that the surface temperature was 60 ° C. Although the surface of the obtained product was easy to melt, it was not so much that a shell layer containing no bubbles enough to be recognized in the mouth was formed.
- Example 5 Cacao mass, sugar, whole milk powder, cocoa butter, cocoa butter substitute fat, lecithin, fragrance, and BOB (by Fuji Oil Co., Ltd., Bobster) are mixed in the composition shown in Table 1, and the oil content is about 50% by weight according to a conventional method.
- a foam-containing chocolate dough having a specific gravity of 0.4 was obtained.
- the obtained dough was formed into a sheet by the same method as in Example 1, and cut with a hot wire cutter. Some of the obtained products collapsed when cut due to brittleness, but most were dice-shaped air chocolates with a flat cross section.
- Example 6 Cacao mass, sugar, whole milk powder, cocoa butter, cocoa butter substitute fat, lecithin, fragrance, and BOB (Fuji Oil Co., Ltd., Bobster) are mixed in the composition shown in Table 1, and the oil content is about 50% by weight according to a conventional method.
- a foam-containing chocolate dough having a specific gravity of 1.1 was obtained.
- the obtained dough was formed into a sheet shape by the same method as in Example 1, and cut with a hot wire cutter to obtain a dice-shaped chocolate.
- the chocolate obtained was a dice-like product with a flat cross-section that did not need to worry about the direction of the product, although the sharp mouth-feel during eating was somewhat weak.
- Comparative Example 1 Cacao mass, sugar, whole milk powder, cocoa butter, cocoa butter substitute fat, lecithin, fragrance, and BOB (Fuji Oil Co., Ltd., Bobster) are mixed in the formulation shown in Table 1, and the oil content is about 50% by weight according to a conventional method.
- a chocolate dough was produced. Fill a die-shaped mold with a side of 18 mm with a taper of 3 ° so that it is open to the opening direction, and fill the dough near the inner wall of the mold. Unsolidified dough was removed to form a shell.
- the chocolate dough having the composition shown in Table 1 was applied to an air mixer, and the resulting foam-containing chocolate dough having a specific gravity of 0.85 was filled into the concave portion of the formed shell, and the bottom was flattened and cooled down to 6 sides.
- a shell chocolate of a regular pyramid was obtained in which 5 surfaces other than the bottom surface were covered with a shell.
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
Description
また本発明による気泡含有油脂性菓子の製造方法は、気泡含有油脂性菓子を熱線カッターにより切断することを特徴とするものである。
表1に示す配合でカカオマス、砂糖、全粉乳、ココアバター、ココアバター代用脂、レシチン、香料、およびBOB(不二製油社製、ボブスター)を混合し、常法にしたがって油分約50重量%のチョコレート生地を製造した。得られたチョコレート生地をエアミキサーにかけ、比重0.85の気泡含有チョコレート生地を得た。得られた気泡含有チョコレート生地を、剥離性をよくするために50℃に加温したベルトに流し、高さ20mmになるようスクレープし、十分に冷却してシート状の気泡含有チョコレート生地を得た。冷却したシート状生地を、20mmの間隔で、表面温度を70℃になるよう設定したSUSのバネ線(SUS304-WPB)を設けた熱線カッターで、生地に対して50mm/秒の相対速度で柱状に切断し、さらに切断面と直交する方向に再度熱線カッターを通すことで1辺が20mmのサイコロ状の含気チョコレートを得た。得られたサイコロ状チョコレートの断面は、切断刃で押し切りしたものに比べ、表面がささくれ立つことなく平坦な面を形成していた。
実施例1と同様の方法で、高さ15mmの気泡含有チョコレート生地を得た。十分に冷却した生地を、花の形状となるように生地に対し垂直に架設した熱線カッターで切り抜き、所望の製品を得た。得られた製品は表裏どちらからも花の形が認識でき、天面、底面、切断面のいずれも滑らかな平坦面であった。
表2に示す配合でカカオマス、砂糖、脱脂粉乳、ココアバター、レシチン、香料、およびBOB(不二製油社製、ボブスター)を混合し、実施例1と同様の方法で油分約20重量%、比重0.7の気泡含有チョコレート生地を製造した。得られた生地を実施例1と同様の方法でシート状に成形した後、表面温度が80℃になるよう設定した熱線カッターで切断した。得られた製品は、切断時の表面の融解が完全ではないために表面に少し波模様があるものの、商品として許容できる範囲内であった。
表3に示す配合でカカオマス、砂糖、全粉乳、ココアバター、ココアバター代用脂、レシチン、香料、およびBOB(不二製油社製、ボブスター)を混合し、実施例1と同様の方法で油分約65重量%、比重0.7の気泡含有チョコレート生地を得た。得られた生地を実施例1と同様の方法でシート状に成形した後、表面温度が60℃になるよう設定した熱線カッターで切断した。得られた製品は表面が融解しやすかったものの、口中で識別できるほどの気泡を含まないシェル層ができてしまうほどではなかった。
表1に示す配合でカカオマス、砂糖、全粉乳、ココアバター、ココアバター代用脂、レシチン、香料、およびBOB(不二製油社製、ボブスター)を混合し、常法にしたがって油分が約50重量%、比重0.4の気泡含有チョコレート生地を得た。得られた生地を実施例1と同様の方法でシート状に成形し、熱線カッターで切断した。得られた製品は脆さのために切断時に崩れてしまうものが一部あったが、大半は断面が平坦なサイコロ状のエアチョコであった。
表1に示す配合でカカオマス、砂糖、全粉乳、ココアバター、ココアバター代用脂、レシチン、香料、およびBOB(不二製油社製、ボブスター)を混合し、常法にしたがって油分が約50重量%、比重1.1の気泡含有チョコレート生地を得た。得られた生地を実施例1と同様の方法でシート状に成形し、熱線カッターで切断してサイコロ状のチョコレートを得た。得られたチョコレートは、喫食時のシャープな口どけが多少弱かったものの、製品の向きを気にする必要のない、断面が平坦なサイコロ状の製品であった。
表1に示す配合でカカオマス、砂糖、全粉乳、ココアバター、ココアバター代用脂、レシチン、香料、およびBOB(不二製油社製、ボブスター)を混合し、常法にしたがって油分約50重量%のチョコレート生地を製造した。開口方向に対して開いた形状となるように3°のテーパーをつけた1辺が18mmのサイコロ状の型にチョコレート生地を充填し、型の内壁近くの生地のみを固化させて、型内部の固化していない生地を取り除きシェルを形成した。それとは別に表1の配合のチョコレート生地をエアミキサーにかけ、得られた比重0.85の気泡含有チョコレート生地を、形成したシェルの凹部に充填し、底面を平らに均して冷却し、6面のうちの底面以外の5面をシェルで覆われた、正角錘台のシェルチョコレートを得た。
Claims (9)
- 天面と底面が互いに平行に形成され、それらに対し側面が垂直に設けられてなる形状であることを特徴とする、気泡含有油脂性菓子。
- 比重が0.5~1.0である、請求項1に記載の気泡含有油脂性菓子。
- 油分が30~60重量%である、請求項1または2に記載の気泡含有油脂性菓子。
- 油脂性菓子がチョコレートである、請求項1乃至3のいずれか一項に記載の気泡含有油脂性菓子。
- 直方体形状の、請求項1乃至4のいずれか一項に記載の気泡含有油脂性菓子。
- シート状に成形した気泡含有油脂性菓子生地を熱線カッターで切断して得られる、請求項1乃至5のいずれか一項に記載の気泡含有油脂性菓子。
- 気泡含有油脂性菓子を熱線カッターにより切断することを特徴とする、気泡含有油脂性菓子の製造方法。
- 前記気泡含有油脂性菓子の比重が0.5~1.0である、請求項7に記載の気泡含有油脂性菓子の製造方法。
- 熱線カッターを構成する熱線が通電により発熱する材料からなり、該熱線の表面温度が40~80℃とされる、請求項7または8に記載の気泡含有油脂性菓子の製造方法。
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SG2013028477A SG189422A1 (en) | 2010-09-17 | 2011-09-15 | Aerated fat-based confectionery |
CN201180055341.3A CN103249312B (zh) | 2010-09-17 | 2011-09-15 | 含有气泡的油脂性点心 |
JP2012534048A JP5950819B2 (ja) | 2010-09-17 | 2011-09-15 | 気泡含有油脂性菓子 |
US13/823,900 US9648893B2 (en) | 2010-09-17 | 2011-09-15 | Aerated fat-based confectionery |
KR1020137008739A KR101704866B1 (ko) | 2010-09-17 | 2011-09-15 | 기포 함유 유지성 과자 |
HK13111300.7A HK1183768A1 (zh) | 2010-09-17 | 2013-10-07 | 含有氣泡的油脂性點心 |
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PCT/JP2011/071071 WO2012036230A1 (ja) | 2010-09-17 | 2011-09-15 | 気泡含有油脂性菓子 |
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US (1) | US9648893B2 (ja) |
JP (1) | JP5950819B2 (ja) |
KR (1) | KR101704866B1 (ja) |
CN (1) | CN103249312B (ja) |
HK (1) | HK1183768A1 (ja) |
MY (1) | MY165504A (ja) |
SG (2) | SG189422A1 (ja) |
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JP2018171018A (ja) * | 2017-03-31 | 2018-11-08 | 不二製油株式会社 | モールド成形用含気泡チョコレート及びその製造法 |
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JP5650346B1 (ja) * | 2014-06-04 | 2015-01-07 | 森永製菓株式会社 | 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法 |
CN113768020A (zh) * | 2021-08-26 | 2021-12-10 | 杭州酷帕滋食品股份有限公司 | 一种空气巧克力制成工艺及其配方 |
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JPWO2012036230A1 (ja) | 2014-02-03 |
HK1183768A1 (zh) | 2014-01-10 |
KR20130113451A (ko) | 2013-10-15 |
CN103249312B (zh) | 2016-01-06 |
MY165504A (en) | 2018-03-27 |
SG10201507237VA (en) | 2015-10-29 |
US9648893B2 (en) | 2017-05-16 |
KR101704866B1 (ko) | 2017-02-08 |
US20130273229A1 (en) | 2013-10-17 |
SG189422A1 (en) | 2013-05-31 |
JP5950819B2 (ja) | 2016-07-13 |
CN103249312A (zh) | 2013-08-14 |
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